"steamed vegetables"

#11901568

29 December 2024

An artist explains how to make ''Red pomegranate'' steamed bread in an online live broadcast in Zaozhuang, China, on December 29, 2024. Folk artists integrate pomegranate, cuisine, and traditional art to create the ''Red Pomegranate'' Happy steamed bread series products using ingredients such as flour and fruit and vegetable juices.

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#11901569

29 December 2024

An artist explains how to make ''Red pomegranate'' steamed bread in an online live broadcast in Zaozhuang, China, on December 29, 2024. Folk artists integrate pomegranate, cuisine, and traditional art to create the ''Red Pomegranate'' Happy steamed bread series products using ingredients such as flour and fruit and vegetable juices.

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#11088751

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

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#11088752

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

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#11088753

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

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#11088754

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

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#11088755

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

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#11088756

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

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#11088757

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

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#11088758

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

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#11088759

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

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#11088760

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

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#10889971

4 January 2024

A waitress is serving a variety of dishes of Nasi Kapau at a culinary destination in Los Lambuang, Bukittinggi, West Sumatra, Indonesia, on January 1, 2024. Nasi Kapau is a Minangkabau steamed rice topped with various choices of dishes that originated from Nagari Kapau, Bukittinggi, a tourism and culinary hotspot in West Sumatra, Indonesia. It is often described as the Minang version of nasi ramas or nasi campur (mixed rice). Kapau rice stalls typically consist of rice, sambal, and Kapau's signature side dishes, such as jackfruit vegetable curry (cubadak), gulai tunjang (buffalo or beef leg tendons), gulai cangcang (buffalo bones and meat), gulai babek (tripe), or Paruik Kabau.

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#10129096

6 June 2023

Spicy Italian sausage served with maple baked beans and steamed vegetables in Toronto, Ontario, Canada, on May 27, 2023.

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